It was a normal day at home – my baby’s sleeping, I was working on my laptop, and my mom suddenly said “anak, magluluto ako, kuhanan kong litrato tapos i-post mo.” I really think if mom gets her social media she won’t stop posting and commenting anymore. By the way, there you go, here’s my new blog baby, Granny’s Kitchen.
It’s just funny and and at the same time sweet, that she wanted to be part of my food blogging. By the way, this isn’t her first dish that was offered to me for a write-up. I just posted this first because I love her sinigang more than anyone’s sinigang.
She took care of everything, actually. It’s her money, it’s her cooking style, her version, and I let her take her pictures and this one is the best so far hahaha!
- 2 pieces of medium-sized tomatoes, quartered
- 1 piece large onion, quartered
- 2 pieces green pepper
- 10 pieces of calamansi, juiced. For sweet and sour taste (yeah, we don’t use ready-made mixes or the likes)
- 1 tbsp of iodised salt, to taste
- 4-5 glasses of water (yep, glass, not cup)
- 1/2kl of shrimp
- 1 bunch of Pechay (some kind of cabbage)
- Pour the water in large cooking pot and boil.
- Add onions and tomatoes and green pepper and cook until texture becomes soft.
- Put-in the shrimps and simmer for 5 minutes.
- Add pechay and cook for like a minute or two.
- Add the calamansi juice, and salt to taste.
- Turn the heat off, and cover the pot. Let stand for 5 minutes or until when everyone’s ready to eat. Lol
- Share and enjoy!
I don’t cook, so I have no idea if I got what my mom meant. But you can try it anyways at home or if I missed something or overdone something, let me know.